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undergraduate thesis
Usporedba dviju metoda za određivanje udjela saharoze u medu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:250539
Poljanec, Ivna
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Poljanec, I. (2015). Usporedba dviju metoda za određivanje udjela saharoze u medu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:250539

Poljanec, Ivna. "Usporedba dviju metoda za određivanje udjela saharoze u medu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:250539

Poljanec, Ivna. "Usporedba dviju metoda za određivanje udjela saharoze u medu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:250539

Poljanec, I. (2015). 'Usporedba dviju metoda za određivanje udjela saharoze u medu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:250539

Poljanec I. Usporedba dviju metoda za određivanje udjela saharoze u medu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:250539

I. Poljanec, "Usporedba dviju metoda za određivanje udjela saharoze u medu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:250539

Metadata
TitleUsporedba dviju metoda za određivanje udjela saharoze u medu
Title (english)Comparaison of two methods for determination of sucrose content in honey
AuthorIvna Poljanec
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med je glavni proizvod pčelarstva i kao namirnica, poznat je od davnina. U bogatoj ponudi meda, ponekad upitne kvalitete, prilikom stavljanja na tržište nužno je analizirati njegov sastav. Kvalitativno i kvantitativno određivanje ugljikohidrata u medu predmet je mnogih istraživanja bilo da se radi o rutinskim procjenama kvalitete (prema Pravilniku), utvrđivanju patvorenja meda ili određivanju botaničkog i/ili geografskog podrijetla meda. Cilj rada bio je odrediti udio saharoze u uzorcima meda standardnom i enzimskom metodom, dobivene rezultate statistički obraditi te utvrditi može li se enzimska metoda također koristiti pri određivanju saharoze u medu. Za procjenu dviju analitičkih metoda razmatrani su: preciznost, usporedivost i točnost. Izračunati statistički parametri pokazali su kako nema statistički značajne razlike između korištenih metoda, tj. enzimska metoda može se koristiti jer je jednostavna, brza te osjetljiva na niske koncentracije analita.
Abstract (english)
Qualitative and quantitative determination of carbohydrates in honey is object of many researches in rutine tests of quality (according to regulations), detection of adulteration or detection of the geographical and/or botanical origin of honey. The aim of this work was to determine sucrose content in honey samples, using standard and enzymatic method and statisticaly evaluate obtained results in order to find out wheather the enzymatic method could also be used as relevant method. The valuation of analytical methods was judged according to precision, reproducibility and accuracy. Statistical analysis showed that there was no significant difference between two used methods. It is suggested that the enzymatic method can be used as simpler, faster and sensitive to low concentrations of analyte.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:250539
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-26 07:58:12